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Tortilla Chip-Crusted Chicken

Photo: Beth Dreiling Hontzas; Styling: Leigh Anne Montgomery
Prep time 15 mins
Bake time 20 mins
Yield Makes 4 servings
Use your favorite brand of chips in this dish.


  • 1 pound chicken breast tenders
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 2 large eggs
  • 2 garlic cloves, pressed
  • Vegetable cooking spray
  • 2 cups crushed tortilla chips
  • Pineapple-Kiwi Salsa (optional)

How to Make It

  1. Preheat oven to 425°. Sprinkle chicken with salt and pepper.

    Measuring Flour
    Measuring Flour
  2. Stir together 1/3 cup flour and next 3 ingredients.

  3. Whisk eggs just until foamy, and stir in pressed garlic.

  4. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

  5. Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.

  6. Bake at 425° for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes. Serve with Pineapple-Kiwi Salsa, if desired.